Grilled Shrimp and Lettuce Wraps

501 - SHRIMP AND LETTUCE CUPS copy(1)For the shrimp:
1 lb. shrimp, 16-20 size or bigger, peeled and deveined
4 garlic cloves, minced
1/4 cup extra-virgin olive oil
salt and black pepper
1 tablespoon sriracha
BBQ sauce, optional
3 tablespoons thinly sliced scallions

For the salad:
1 cup thinly sliced English cucumber
1 cup finely diced heirloom tomato
1 bunch mint, hand ripped
1/2 bunch cilantro, rough chopped
1/2 cup white vinegar
1 tablespoon sugar
1 teaspoon salt
1 head red leaf or green leaf lettuce, cut into square shapes, about 3-4 inches wide

Prepare the shrimp:
Place the shrimp in a bowl, add the garlic, oil, and sriracha. (and/or add some  BBQ sauce) and season with salt and pepper. Preheat the grill or grill pan and grill the shrimp about 2 minutes a side or until just cooked through. Cut into smaller pieces and toss with sliced scallions.

Prepare the salad:
In a bowl toss the cucumber, tomato, and the herbs, with the vinegar, salt and sugar.

To serve:
Place a mound of the shrimp on top of each lettuce leaf, top it with a mound of salad and roll it up in the leaf.

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Thanks to

Food Provided by: Citarella Markets | Kitchen Equipment provided by: VIKING RANGE LLC | Boos Block Cutting Boards | Casabella | Chantal | Dream Farm | Le Creuset | OXO | Silpat | SwissMar |

3 Responses to Grilled Shrimp and Lettuce Wraps

  1. Mary says:

    I can’t wait to make this. I LOVE Sara Moulton. I have been watching her since she used to do the cooking with Sara. (I think that was the name of the show)

  2. Jenny says:

    Trying this tonight, can’t wait.

  3. Jill Burgraff says:

    I made this for my husband’s birthday and it was fabulous. A real winner and so easy.

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